Baked Fiesta Spinach Dip Recipe

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Baked Fiesta Spinach Dip

Linda Walter


from the cookbook, "Southern Scrumptious"

★★★★★ 1 vote
makes 5 cups
20 Min
45 Min


1 cup chopped onion
1 tablespoon vegetable oil
1 cup chunky medium salsa, well drained
1 (10 oz.) package frozen chopped spinach, thawed
2 1/2 cups shredded monterey jack cheese
8 oz. light cream cheese, cubed
1/2 cup light cream cup sliced black olives
1 cup chopped pecans


1Saute the onion in oil in a medium skillet over medium heat until tender.
2Add the salsa. Drain the spinach and squeeze dry. Add the spinach to the skillet. Cook for 2 minutes.
3Pour the mixture into 1 1/2quart baking dish.
Stir in 2 cups of the Monterey Jack and the cream cheese, cream and olives.
4Sprinkle with the pecans. Bake, uncovered, at 350 degrees for 15 minutes.
Cover with foil and bake for 15 minutes longer. Sprinkle with the remaining 1/2 cup Monterey Jack. Serve hot. Yield: 5 cups

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Healthy